53 Soju Cocktails

Soju is a versatile spirit with a neutral flavour profile that pairs well with different ingredients to create and enjoy delicious soju cocktails.

Soju can be used as a base for various drinks and combined with fruit juices, soda, coffee, or a mixer of your choice. It allows for many creative, flavourful, and delicious cocktails.

If you are unsure what kind of drink you will make, the easier way to use soju in cocktails is to replace vodka in any vodka-based cocktail. That suggestion will depend, though, on the type of soju being used, as the spirit flavour profile is dependent on the distillation process.

Pot still-distilled soju can be used as a replacement for vodka, but it is not a direct one-to-one substitute, and the reason for that is the distillation apparatus being utilized.

Vodka, by definition, is clear, colourless, and without definite aroma or taste, ranging in alcoholic content from about 40 to 55 percent, and is commonly produced by using continuous column stills. This method offers efficiency and helps purify the liquid, leaving behind not many aromas to reach a high alcohol content, often up to 95% ABV.

Distilled soju is made using pot stills or vacuum distillation methods to preserve some fermentation-based flavours. For that reason, it introduces additional aromas into vodka-based cocktails.

One soju that can be used instead of barley-based whisky is barley soju. It has a similar process of making minus the fermentation starter and the aging at the end.

The diluted soju distillation process is very similar to vodka, as both are highly purified ethyl alcohols diluted with water to about 40% ABV for vodka and anywhere from 15 to 25% for soju.

That difference makes diluted soju not a suitable substitute in cocktails, as the higher-proof alcohol can hold up to mixers in a way that alcohols with lower proofs cannot.

Flavoured Soju is very similar to the flavoured vodka, but it has lower alcoholic proof and usually higher sugar content.

Of the three types of soju available on the market, my choice for making cocktails is the distilled one, which has higher alcohol and no artificial additives.

Feel free to experiment, whether it is distilled, diluted, or flavoured; which one you should use is up to you. Have fun with the recipes.

The first three recipes are some of the most famous Soju-based drinks. These are not the only traditional soju combinations Koreans enjoy, but probably the most well-known ones.

Somaek

To make Somaek, add a shot of soju in a glass and fill it three-quarters with beer, usually lager.

• Tap the bottom of the glass with a stirrer and swirl the drink to allow the soju and beer to combine and create some carbonation and foam on top.

This drink is similar to Jager Bomb, made with soju and beer.

Somaekcol

A cocktail made with Soju, Maekju (beer), and Cola. Spiked beer with cola flavour at the end.
It is also called Cojinganmek, meaning that sweetness comes after bitterness or “First bad things come, then good things.”

Pour the Coke into half a shot glass. Stack the 2nd shot glass on top, and fill this one to the brim of the first one with soju.
Now, fill the glass about 3/4 full of beer. Pick up the glass with your dominant hand and the stack of shot glasses (still stacked) with your other hand. In one swift motion, drop the shots into the glass of beer (hopefully, they stay stacked and upright) and immediately start chugging. If you do it right, the two shot glasses will separate past a certain tilt angle, releasing the Coke.

Soju Melona Cider

1 Melona Bar
2 oz soju
1 1/2 oz Chilsung Cider or Sprite

Mix soju with cider in a cup, and stir a Melona bar into the same glass until it dissolves.

• Melona is a famous Korean ice cream found in many convenience stores.

The recipe collection below reflects a different way of using the spirit, the more traditional way of making cocktails, highballs, etc. It combines the cocktails I created and cocktails I found worth saving and sharing.

Soju Cocktails

Grand Soju

3/4 oz Tokki Soju
3/4 oz Grand Marnier
3/4 oz Yellow Chartreuse
3/4 oz Meyer lemon juice

Shake with ice and strain into a chilled coupe glass. Squeeze a lemon peel on top, discard it, and garnish it with amarena cherry.

Soju On The Beach

3 oz Peach soju
3/4 oz Grand Marnier
1 oz fresh orange juice
1/2 oz yuzu juice
2 splashes of cranberry juice

Pour the cranberry juice into the bottom of the glass and add some ice. Shake with ice, Grand Marnier, orange juice, and Yuzu and strain over ice into the glass. Top with Peach soju and stir gently to incorporate all the flavours. Garnish with a peach slice.

Old-Fashioned Seoul

2 oz Hwayo Soju
1/2 oz Juzu juice
1/2 oz simple syrup
Two dashes of ginseng bitters*
mandarin peel

Add the ingredients to an old-fashioned (rocks) glass and briefly stir to combine. Add ice, stir the drink again to mix and chill. Rim the glass with the mandarin peel, squeeze it on the drink and drop it in.
*If you can not find ginseng bitters, try this recipe by Tammy Kimbler.

Old-Fashioned Soju

1 1/4 oz soju
3/4 oz Screwball whiskey- peanuts flavour
Two splashes of chocolate bitters
1/2 oz maple syrup

Add syrup, bitters, soju, and whiskey to an old-fashioned glass and stir well to dissolve the syrup. If the maple syrup is too thick, add a splash of water and stir before adding the other ingredients. Add ice and stir again to chill the drink. Squeeze an orange peel on top and drop it in.

Peanut Butter Bacon Old Fashioned

1 oz fat-washed bacon distilled soju*
1 oz Screwball whiskey
3/4 oz simple syrup
Two dashes of maple bitters
lemon peel

Add syrup, bitters, soju, and whiskey to an old-fashioned glass and stir well to dissolve the syrup. Add ice and stir again to chill the drink. Squeeze a lemon peel on top and drop it in.

*Fat washed Bacon Soju

Fat washing is infusing liquor with the flavour of fat (bacon, sesame oil, coconut oil, peanut butter, etc.). The base spirit retains the flavour minus the fat.

To make fat-infused soju, we need:

• 1 pound thick-cut bacon – good quality
• 750 ml of distilled soju

1. Cook the bacon until it’s crispy, remove it from the pan and let it cool.
2. Strain the bacon fat into a separate container; we need it for the infusion.
3. Pour the soju into a large container.
4. Add the bacon fat to the container with the soju and stir it, ensuring the bacon is completely submerged in the liquid.
5. Let it sit for a few hours, then put it into the freezer until the fat solidifies and can easily be skimmed off.
6. Use a fine-mesh filter to strain out the bacon fat and any solid bacon bits.
7. The spirit will retain the flavours of the fat even after you’ve done the skimming.
8. Pour the strained bacon soju into a clean bottle when needed.

Soju Lobster Martini

1 1/4 oz distilled soju
3/4 oz sherry – Palo Cortado*
1/2 oz Yuzu juice
2 3/4 oz Lobster essence/broth**
one Lemon
2-3 inches long, a lemongrass stalk

Shake soju, Yuzu, and lobster essence with ice and strain into a chilled Martini glass. Use a Microplane to grate lemon zest on top of the drink. Run the lemon up and down the Microplane to extract lemon essential oils. If a Microplane is unavailable, garnish with a Lemongrass stalk and lemon peel.

*Palo Cortado is medium dry and can be substituted with drier types (Fino, Manzanilla or Amontillado).

• It has an initial citrus taste and a bit of Yuzu with an aftertaste of lobster.

**Use the following steps or your favourite recipe to extract the Lobster essence from the shells. These are the steps I followed in preparing the lobster essence/broth:

• Start by simmering lobster shells for 2-3 hours with aromatic vegetables like onions, carrots, celery, peppercorn, celery, fresh rosemary and dill.
• Strain the broth twice, the second time through a coffee filter, producing a clear liquid with a lobster aroma. Refrigerate.

Hallasan Night

Soju, Grand Marnier, Lobster

1 1/4 oz soju
3/4 oz Grand Marnier
3/4 oz Meyer lemon juice
1 1/2 oz Lobster essence/broth
Lemon peel

Shake everything with ice and strain into a chilled Martini glass. Squeeze a lemon peel to release the essential oils and garnish with Lobster claw and lemongrass.

Mystical Mist

Chilli Soju Lobster

2 oz Hwayo soju
3/4 oz Thai chilli peppercorn syrup*
2 inches of lemongrass
1/2 oz lemon juice
1 oz lobster essence
1/4 oz pasta water

Cut lemongrass into small pieces and muddle it with chilli peppercorn syrup in a mixing glass. Add soju, lemon juice, lobster essence, pasta water and ice and shake vigorously. Double strain over ice into a rocks glass and garnish with a lemongrass stalk.

*Chilli Peppercorn Syrup

• 1 cup sugar
• 1 cup water
• Two red chillies, halved
• 1 tbsp Szechuan peppercorns cracked
  
  Bring sugar and water to a boil in a saucepan, stirring, until sugar dissolves. Remove from heat and add chiles and peppercorns; wait for the syrup to cool to room temperature and refrigerate overnight. Strain and the chiles and peppercorns.

 Vincenzo

Screwball Whisky with Soju

1 oz Apple soju
3/4 oz Screwball whiskey
3/4 oz Amaro Nonino
1/2 oz Oleo saccharum*
1/2 oz lemon juice
3 splashes of Yuzu bitters

Shake all the ingredients with ice for 15 seconds and strain into a chilled cocktail glass. Garnish with an apple slice.

Oleo Saccharum syrup; Oil Sugar

• 4 lemons or 4 oranges or ( mandarins, clementine)
• ½ cup sugar

1. Remove zest from lemons in wide strips with a vegetable peeler, leaving a white pith behind.
2. Toss with sugar in a medium bowl.
3. With a muddler, press down the lemon strips to extract the pils and cover.
4. Let sit for at least 2 hours and up to 1 day (the flavour will intensify with time).
5. Before straining the mixture, add water, mix, and press on solids to extract as much oil as possible.
6. Strain into an airtight container, and discard zest.
7. Cover oil and chill; it can stay in a fridge for about a week.
8. Oil can be made one week ahead.

Jeju Volcano

1 1/4 oz Hallasan Soju
3/4 Ancho Reyes liqueur
1/2 oz lemongrass syrup
1/2 oz lime juice
3 dashes of celery bitters
1 1/2 oz lobster essence*
**Optional – To add more spiciness and heat to the drink, mix chilli powder to rim half of the glass.

Shake everything with ice for 15-20 sec. Strain into a chilled martini glass. Squeeze a lemon peel on top and drop it.

*Lobster essence

• Start by simmering lobster shells for 2-3 hours with aromatic vegetables like onions, carrots, celery, peppercorn, celery, fresh rosemary and dill.
• Strain the broth a second time through a coffee filter, producing a clear liquid with a lobster aroma. Refrigerate.

 **Mix store-bought ground chile powder (or your own) with one teaspoon of smoked paprika.

Spicy Soju

1 oz Tokki soju
3/4 oz Campari
3/4 oz Ancho Reyes Verde
1 oz fennel syrup*

Shake everything with ice and strain it into a cocktail glass. Garnish with an orange.

To make the syrup:

• 1 1/2 tablespoons crushed fennel seeds
• 4 ounces of Simple Syrup

Cover the crushed fennel seeds in a bowl with the simple syrup and steep for 2 hours. Strain and refrigerate for up to 5 days.

Soju Ginseng

2 oz soju
1 oz chamomile fennel syrup*
3/4 oz Meyer lemon juice
couple of splashes of ginseng bitters**
lemon peel

There are two ways to serve the drink: straight up or on ice.

1. Shake soju, syrup, lemon juice, and bitters with ice. Strain into a chilled cocktail glass.
   Garnish: squeeze the lemon peel, rim the edge of the glass and discard it.
   
2. Shake soju, syrup, lemon juice, and bitters with ice. Strain over ice into a highball glass. Top with soda water and garnish with fennel fronds.

*Chamomile fennel syrup:

• Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar completely dissolves.
• Add chamomile tea bags and fennel seeds to the saucepan. Stir well to combine.
• Let it simmer for about 5 minutes.
• Remove the saucepan from heat and leave the tea bags and fennel seeds in the syrup, allowing the chamomile and fennel flavours to infuse for about an hour.
• Remove the tea bags and strain the fennel seeds into a clean, airtight container.
• Store the syrup in the refrigerator. It should last for about 2-3 weeks.

**Ginseng Bitters Recipe ^

• 8 oz vodka
• 2 oz dried sliced ginseng
  • or 8 tea bags of pure ginseng
  • or 8″ piece fresh ginseng root, thinly sliced
• 1-inch piece ginger, thinly sliced
• 2 teaspoon coriander seed
• 4-inch-by-1-inch strip of orange zest

Combine the ginseng, ginger, coriander seeds, and orange zest with the vodka. Allow to steep in a jar for at least one month, then strain.
^{_{Bitters Recipe by Tammy Kimbler at http://www.onetomato-twotomato.com/}}

Soju Fizz

Soju, Ginseng, Camomile Fennel…

2 oz Won soju
1 oz chamomile fennel syrup*
3/4 oz Meyer lemon juice
2 dashes of ginseng bitters

Shake everything with ice—strain into a wine goblet glass. Add the club soda and stir.
Camomile fennel syrup and bitters. See the above recipe.

Soju Cobbler

2 oz distilled Soju
2 oz peach nectar
splash of lemon juice
dash of orange bitters
5-6 slices of fresh or thawed frozen peach slices
4-5 fresh mint leaves

Gently muddle the mint, bitters, peach nectar, 2-3 peaches, and lemon juice in a mixing glass. Add soju and shake with ice for about 20 seconds.
Fill a large wine goblet with crushed ice and pour over the chilled ingredients. Garnish with the remaining peach slices, mint or fresh thyme, or lemon verbena.

Aperol Cobbler

1 oz Soju
1 ounces Aperol
1 oz lemon juice
1 oz orange juice
1 tablespoon sugar
2 or 3 orange slices

Add oranges (leave one for garnish) and sugar to a cocktail shaker and muddle them. Add Aperol, soju, lemon, orange juice, and ice, then shake to chill—double strain into a goblet glass filled with crushed ice. Garnish with seasonal berries and an orange slice.

Soju Collins

2 oz soju
3/4 oz lemon juice
2 tsp Korean citron marmalade (yuja cha)
soda water
mandarin peel/wedge as garnish.

Dissolve the marmalade with a splash of hot water and mix with the lemon juice in a shaker. Add ice cubes and soju and shake well. Strain into a Collins glass over ice. Top with soda water. Garnish with a peel or wedge of mandarin, and serve immediately.

Soju Cooler

1 1/4 oz Tokki soju
3/4 oz Campari or any Amaro of choice
1/2 oz lemon juice
1/2 oz simple syrup
6-8 mint leave
2 oz Grapefruit soda*

In a highball glass, gently muddle the mint, without breaking the leaves, with a simple syrup and lemon juice. Add soju, Campari, and ice and stir well. Top with Grapefruit soda and stir again gently. Garnish with mint and/or rosemary sprig.

*Instead of Grapefruit soda, one can use 2 oz of fresh Grapefruit juice and top it with sparkling water.

Soju Mule

2 oz Soju
1/2 oz Yuzu juice, if available
6 green shiso leaves*
2 teaspoons of sugar
3 lemon wedges
Top with ginger beer

In a Copper mug, muddle gently without breaking four shiso leaves, sugar, and yuzu juice. Add more ice and soju, squeeze two lemon wedges and stir well. Fill the glass with ice, top with ginger beer, and stir gently. Garnish with the remaining shiso leaves and lemon wedge.
*Shiso leaves, or perilla, are an aromatic herb with a citrus flavour.

Soju Dalgona

Soju, Peanut Whiskey, Vanilla and Coffee

1 1/4 oz soju yogurt
3/4 oz Screwball whiskey
2 oz liquid vanilla ice cream mix or
1 scoop of vanilla ice cream
Dalgona foam*

Blend soju, whiskey and ice cream with one cup of ice. The blended drink texture should be more liquid than frozen.
Top with Dalgona foam and sprinkle cacao powder or chocolate shavings on top.

*Dalgona foam:

• 1 1/2 tbsp instant coffee
• 2 teaspoons sugar
• 1 oz hot water

Add ingredients to a bowl and whip with a mixer until you see soft peaks forming.

Korean Hot Chocolate

3/4 oz soju – peppermint infused*
3/4 oz Campari – cacao nibs infused**
3/4 oz Ancho Reyes liqueur
2 drops of vanilla extract
Garnish with cinnamon stick and mint.

Add the first four ingredients to the mixing glass and stir it with ice for about 15 sec. Strain in an old-fashioned glass filled with ice. Garnish with cinnamon stick and mint.

* Here are two ways one can infuse alcohol with mint.

• 1 375 ml soju
• 20 peppermint candies

Fill a jar with the peppermint candies. Top with soju. Cover and let sit overnight. The longer it stays, the more flavour it extracts, generally no more than three days. Strain it and store it in an airtight container.

The second way is to use fresh mint leaves.

• 1 375 ml soju
• 1 /2 cup fresh mint leaves  
  
  Add all ingredients to a mason jar, close it tight, and shake. Please keep it in a dark place for one to three weeks. Shake once a day. Fine strain the soju to discard any small mint pieces. Bottle it into an airtight container.

** Cacao-infused Campari

• 8 ounces of Campari
• 1 tablespoon of cacao nibs
  
  Mix Campari and cacao nibs in a jar and shake it. Let it infuse for 1 hour at room temperature, shaking it occasionally—double strain it into a clean glass bottle using a fine strainer.

^{_{Based on Death & Co’s book recipe.}}

Soju, Sake, Yuzu Martini

1 1/2 oz Hwayo soju
3/4 oz Hakutsuru Junmai Ginjo sake
A couple of splashes of Yuzu bitters

Stir well with ice in a mixing glass. Strain into a chilled martini glass and use a Microplane to grate a lemon zest on the drink. Garnish with a peel of yuzu fruit or Meyer lemon, and squeeze it on top to extract the essential oils.

Soju Dirty Martini

2 oz Hwayo Soju
1/2 oz dry vermouth – optional
1/2 oz olive brine
1/2 oz pasta water*
3 olives on a cocktail pick

Chill a Nick and Nora glass or a cocktail glass in the freezer. Fill a cocktail shaker with ice. Add the soju, vermouth, pasta water, olive brine and shake to chill, 10 -15 seconds. Double-strain into the chilled glass, garnish with the olives, and serve straight up or with ice.

• Pasta water:
  The starchy, salted water left after boiling pasta is used in cocktail recipes for a unique twist. It adds a silky texture, savoury taste, and viscosity without any sweetness.

Stargate

Soju Grand Marnier Yuzu and Szechuan Peppercorn

1½ oz Hwayo soju
½ Grand Marnier
½ oz yuzu juice
¾ oz Szechuan peppercorn syrup*
¾ stalk-cut lemongrass
2 splashes of orange bitters
Muddle lemongrass and syrup. Add the rest and shake with ice—double strain into a chilled cocktail glass.
Optional garnish: lemongrass and rosemary

*Szechuan peppercorn syrup
Combine:
¼ cup black, lightly cracked Szechuan/Sichuan peppercorns
1 cup of boiling water
One cup sugar – stir until dissolved. Steep for 24 hours before straining out the peppercorns

Soju Pink Peppercorn

1 1/2 oz soju
3/4 oz pink peppercorn – lemongrass syrup*
1/2 oz lemon juice
2 oz lychee juice
few drops of orange bitters
soda water

Shake everything without the soda and strain into a glass of crushed ice. Splash with soda is optional. Garnish with lychee fruit and mint.

*Pink peppercorn lemongrass syrup

2 stalks of lemongrass
2 spoons of pink peppercorns – one of them is cracked
1 1/2 cup water
1/3 cup sugar

Boil water, lemongrass, and pink peppercorns. Turn the heat on low and add the sugar. Simmer for 3-5 minutes. When the sugar is dissolved, set it aside to cool. Place the syrup in the fridge for 6 hours. Fine strain, bottle it and store it in the refrigerator.
Try also the Lychee pearls I made using the same syrup recipe.

Soju Kiss

1½ oz distilled soju
¾ oz butterscotch
½ oz pink peppercorn syrup
½ stalk chopped lemongrass
3 strawberries
dash of chocolate bitters or bitters of choice

Muddle syrup and lemongrass; add strawberries and muddle again. Add the rest and shake with ice—double strain into a chilled cocktail glass or over crushed ice and top with a splash of soda. Garnish with a small lemongrass stalk and a strawberry.

Soju Date

1 ½ oz soju
¾ oz white creme de cacao
½ oz applejack
½ oz tamarind* syrup
½ lime juice
½ stalk chopped lemongrass
Muddle lemongrass with syrup. Add the rest and shake with ice—double strain into a chilled cocktail glass.
* Tamarind is also known as Indian date.

Soju Chocolate and Strawberries 

1 ½ oz fig-infused soju*
¾ oz creme de cacao
½ oz Szechuan peppercorn syrup
½ stick lemongrass
4 fresh strawberries
dash of chocolate bitters

Muddle lemongrass with syrup. Add strawberries and muddle again; if using lemongrass peppercorn syrup,– add the strawberries and muddle only once. Add the rest and shake well—double strain over ice. Garnish with lemongrass and halved fig.
Note: Fig-infused soju can be done in two ways.

• 1 cup dried mission figs, halved
• One bottle of soju
• Combine figs and soju in a container with a tight lid. Keep for 10-14 days in a dark, cool place. Shake lightly from time to time. Taste after the 10th day—double strain using a coffee filter or fine mesh.

*Soju infusion – I used the nitrogen cavitation technique with an iSi canister and one N20 cartridge. It is similar to the Bourbon Chocolate Strawberry cocktail.

1. Cut a few figs into smaller pieces and put them in the creamer.
2. Add also 4-5 oz soju. Charge the canister with an N2O cartridge.
4. Let it rest. The infusion will be done in about 3 min.
5. Slowly disperse it in a vessel.
6. Let it rest for 5 minutes for the flavour to develop fully.
7. To double-strain it, I used cheesecloth.
8. The bourbon has a smooth taste with an aftertaste of figs.

Strawberry Soju

2-3 strawberries cut into small cubes
2 oz strawberry soju
4 oz of Calpis* or Yakult
Ice
Top with Sprite
Muddle the strawberries in a shaker until they begin to release their juice. Add ice, soju, and Calpis/Yakult.
Shake all the ingredients well and double strain over ice into a tall glass. Top with Sprite.

*Japanese product. It has a milky texture similar to plain or vanilla-flavoured yogurt or Yakult.

Soju Strawberry Sangria

1 375 ml distilled soju or any higher alcohol content soju
8 oz Umeshu (Plum Wine)
1 bottle Beaujaulais – or light red fruity wine
3 ripe peaches, halved, pitted, and cut into ½-inch cubes
½ pound sliced strawberries
2 oranges – sliced on 1/2 wheels
1/2 lemon – cut into quarters
2 oz simple syrup
cinnamon stick
Prosecco or sparkling water

Cut the fruit, or any other fruit of choice, – and place them in a pitcher of soju, wine and Umeshu. Add the sugar syrup and cinnamon and let it sit in the fridge overnight. Before serving, strain the fruits and keep them as garnish. Add the Prosecco and stir gently. Serve over ice into a large wine goblet.
If served as ordered, do the same, but add the Prosecco at the end before serving. For instance, 6 oz of Sangria topped with Prosecco over ice.

Pear Soju Sangria

One 750ml bottle of Dry Riesling
One 375ml bottle of soju
1 1/2 cups pear juice
1/4 cup lime juice
2 pears, thinly sliced
fresh rosemary sprigs
Sparkling water

Combine the Riesling, soju, pear juice, lime juice, pear slices, and rosemary in a pitcher. Cover and chill in the refrigerator for 6 to 12 hours.
Fill each glass with ice, fill each to about 3/4 with the Sangria, and top with sparkling water. Garnish with rosemary and pear slices.

Non-alcoholic option:

One bottle of Pellegrino sparkling water
One can of Sprite
1 1/2 cup pear juice
1/4 cup lime juice
2 pears, thinly sliced
fresh rosemary sprigs

Combine the juice, lime, pear slices, and rosemary in a serving pitcher. Cover and chill in the refrigerator for 6 to 12 hours. Before serving, mix the Sangria and Sprite. Fill each glass with ice, pour in Sangria to about 2/3 of the glass, and top with sparkling water. Garnish with rosemary and pear slices.
_{^{https://www.btsarmykitchen.com/post/pear-soju-sangria-n-a-option}}

Soju Sour

1 1/2 oz of distilled soju
1 oz yuzu juice*
1 oz simple syrup
1/4 oz lemon juice
ice
Shake well the Yuzu, juice, simple syrup, and soju with ice. Strain into a sour-style glass or, over ice, into a small highball glass.

*If there is no yuzu juice, skip the simple syrup and try the following two options:

• Use Korean citron tea. To make the syrup, use 2-3 tsp yuja-cha (yuzu citron marmalade), mix with hot water, and store in the fridge as needed.
• Meyers’s lemons – the same way as making sour mix. Mix even parts of juice and simple syrup (1:1).

Soju Dragon

1 1/2 oz soju
2 oz Dragon Water* seltzer-raspberry
1 oz tea syrup – Korean yuzu citron marmalade
1/2 oz fresh lemon Juice
Splash of soda Water
Garnish with raspberry, rosemary and lemon peel.

Dissolve the marmalade first before adding the ice. Add soju and lemon juice, and shake well with ice. Strain into a tall glass. Add the seltzer, stir gently, and top with a splash of soda.

• Dragon Water Spiked Seltzers by Double Haven. They have different flavours: lemongrass, lime, lychee, black raspberry, etc.

Soju Batida

1 1/2 oz of soju
1 oz of coconut milk*
2 oz of sweet condensed milk
1 scoop of Ice
3/4 oz Screwball whiskey
toasted coconut flakes – to rim the glass

Blend the first four ingredients for about 30 sec. Pour into a tall highball glass half-rimmed with coconut flakes. Float the Screwball peanut-flavoured whiskey on top and gently stir it. Garnish with a pineapple wedge.

* Use coconut water if you find the taste too sweet.

13th Century

1½ oz Yobo Soju- grape flavour
½ oz Pear Brandy
¾ oz Don Ciccio Ambrosia Apertivo*
¾ oz Lychee Puree/juice
¾ oz Fresh Lemon Juice
¾ oz Aquafaba**

Dry shake first for about 30 sec. Then add ice and shake for ten more seconds—double strain into a cocktail glass. Squeeze an orange peel on top and discard it. Garnish with an apple slice.
*Italian herbal liqueur that leans more bittersweet. It is clean, refreshing, and made with turmeric, blood orange, cantaloupe, carrots, and nine botanicals. Substitute with an aperitif of choice.

** Egg white or pasta water can be used as well

Hard Lychee Yakult

1 1/2 oz Yogurt soju
2.7 oz Yakult-small bottle
Top with lychee or carbonated soda

Build over ice in a highball glass. Pour Yakult, then soju, over ice and stir. Top with carbonated soda and stir gently.

Yakult Plum

1 1/2 oz Plum soju
2.7 oz Yakult-small bottle
Top with carbonated soda or sparkling water

Build over ice in a highball glass. Pour Yakult, then soju, over ice and stir. Top with carbonated soda and stir gently.

Soju Sorbet

1 1/2 oz soju
3/4 oz oleo saccharum*
2 scoops of Juzu ice cream or sorbet

Add two scoops of ice cream to a chilled sorbet glass, pour over the soju, and squeeze the syrup. Serve with a spoon on the side.

* Oleo Saccharum: Used in cocktails for added depth.
It’s made by peeling citrus (usually lemon or orange), covering the peels with sugar, and leaving overnight. The sugar extracts the oils from the citrus peels, producing a rich syrup with fresh flavour.

• Aprx amount of ingredients needed.
  • 4 oz sugar
  • 4 oz hot water
  • 2 oz citrus peels

1. Peel the citrus of choice (orange, mandarin, etc.), cover the peels in sugar, and place them under plastic wrap.
2. After 24 hours, the sugar will have drawn out the citrus oil to become a sugary slush.
3. Add hot water to the sugar and stir to dissolve. 
4. Strain through cheesecloth, pressing on the solids, into a mason jar. This should be kept in the fridge for a week.

Soju Lychee

1 1/2 oz Hwayo Soju
1/2 oz lychee liqueur
3/4 oz lychee juice
1/2 oz Yuzu juice, if not available, use Mandarin juice

Shake with ice and strain into a chilled Martini glass. Garnish with lychee.

Soju Breeze

1 1/2 oz Soju
3/4 oz Mango juice
3/4 oz Pineapple juice
3/4 oz Lychee juice
Splash of Orange juice
Top with Sprite

Shake all the ingredients, except Sprite, with ice and strain over ice in a highball/tulip glass. Top with Sprite.
Add a couple of splashes of grenadine back into the shaker and shake it. Strain and float it on top of the drink. Garnish with lychee and pineapple wedge.

Soju Mandarin

2 oz Soju
1/2 oz lemon juice
1/2 oz simple syrup
1 oz Mandarin juice
Soda water.
Shake everything with ice, except the soda, and strain over fresh ice into a highball glass. Top with soda water.

Korean Penicillin

1/ 1/2 oz Tokki Soju
3/4 oz oz honey syrup*
3 small pieces of ginger
1 oz yuzu juice**
Islay Scotch whisky – such as Lagavulin

Muddle the syrup with ginger in a cocktail glass. Add some ice, soju, and Yuzu juice and shake well—double strain into a cocktail glass with one large ice cube. Float the Islay Scotch whisky on top to add some smokiness to the drink.
*Honey syrup- equal parts honey and hot water and stir until well mixed.

**If there is no yuzu juice, skip the honey syrup and try the following two options:
Use Korean citron tea. To make the syrup, use 2-3 tsp yuja-cha (citron marmalade), mix with hot or cold water, and store in the fridge as needed.
Meyers’s lemons – the same way as making sour mix. Mix even parts of juice and simple syrup (1:1).
These two options are not perfect replacements for the yuzu flavour, but they are close enough.

Five Tail Fox

1/ 1/4 oz Tokki Soju
3/4 oz Aperol
3/4 oz simple syrup
1 oz yuzu juice*
Islay Scotch whisky – such as Lagavulin

Strain the first four ingredients into a chilled cocktail glass or over ice in a rocks glass. Float the whisky on top of the drink.

*If there is no yuzu juice, skip the simple syrup and try the following two options:

• Use Korean citron tea. To make the syrup, use 2-3 tsp yuja-cha (citron marmalade), mix with one cup of hot or cold water, and store in the fridge as needed.
• Meyer lemons – the same way as making sour mix. Mix even parts of juice and simple syrup (1:1).

Soju Screwdriver

1 1/2 oz Tokki Soju
2 oz fresh orange juice
yuzu bitters
Shake soju and orange juice and strain over ice in a rock glass. Add a couple of splashes of the bitters and gently stir. Garnish with an amarena cherry, an orange, and mint.

Soju Makgeolli

2 oz soju
3 oz of makgeolli-milky rice wine with a slightly sweet and tangy taste
splash of orange or pineapple juice
ice
mint, citrus of choice.

Combine 2 parts soju and 1 part makgeolli in a shaker with ice. Add a splash of fruit juice, such as orange or pineapple. Shake well and strain into a larger old-fashioned glass. Garnish with a slice of citrus or a sprig of mint. Optional: To add fizziness to the drink, top it with soda water.

Soju Island

1 1/4 oz Soju
3/4 oz Banana liqueur
1/2 oz coconut rum
2 oz Pineapple Juice
Top with Sprite
Shake soju, banana liqueur and pineapple juice with ice, strain over ice in a highball glass, and top with Sprite.
Garnish with a pineapple wedge and a cherry.

Energizer

1 part soju
2 parts Gatorade
2 parts Red Bull

Mix in a highball glass with ice.

Wi Seong Cocktail

1 oz soju yogourt
1 oz banana liqueur
Top with soda water
In an old-fashioned glass, add some ice, pour over soju and banana, and stir. Top with soda water. Garnish with an orange peel.

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Soju Toddy

1/3 part of soju
2/3 part of hot water tea
2 tsp yuja-cha marmalade

Pour into a glass coffee mug or a heat-proof highball glass and stir. Garnish with cinnamon stick, rosemary, and orange.

Soju Espresso Martini

1 oz Hwayo Soju
3/4 oz Kahlua
1/2 oz Licor 43
1 oz cold Espresso

Shake everything well with ice and strain it into a chilled martini glass. Garnish with star anise and sprinkle some chocolate powder on it.